Zucchini and Cheddar Egg Muffins with Bacon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Portable keto breakfast muffins loaded with shredded zucchini, sharp cheddar, and crispy bacon, baked to fluffy perfection. This American-inspired keto recipe (low carb), ready in about 32 minutes, pairs large eggs, shredded zucchini, sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with 1 tsp olive oil.
  2. Step 2: In a large bowl, whisk 8 large eggs with 1/4 cup heavy cream until smooth and slightly frothy.
  3. Step 3: Stir in 1 cup shredded zucchini (squeezed dry to remove excess moisture), 3/4 cup shredded sharp cheddar cheese, 6 chopped cooked bacon slices, 2 thinly sliced green onions, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.
  4. Step 4: Pour the egg mixture evenly into the 12 muffin cups, filling each about 3/4 full.
  5. Step 5: Bake in preheated oven for 18-22 minutes until the egg muffins are set and golden on top. Let cool for 5 minutes before removing from the tin. Serve warm or store for a grab-and-go keto breakfast.

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